Xanthan Gum Free Steamed Artichoke Hearts with Lemon & Garlic
Tender artichoke hearts bathed in warm garlic-lemon oil make for a side dish that feels far more luxurious than the short ingredient list suggests. The steaming method keeps the artichokes soft and delicate, while the quick-cooked garlic slices turn golden and fragrant in just a few minutes — that moment when they start to catch color in the olive oil is genuinely one of the best smells in the kitchen. A bright hit of fresh lemon juice ties everything together, cutting through the richness of the extra-virgin olive oil beautifully. For anyone navigating a diet that rules out xanthan gum, this kind of recipe is a breath of fresh air — no thickeners, no stabilizers, no hidden additives of any kind, just whole, recognizable ingredients from start to finish. Canned artichoke hearts in water are the smart shortcut here, delivering all the flavor and texture without any of the fuss of prepping fresh ones. Finish with a scatter of flat-leaf parsley and a few extra lemon wedges on the side, and you have something that looks genuinely impressive on the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 cans (14 oz each) artichoke hearts in water, drained and halved
- 3 tbsp extra-virgin olive oil, divided
- 3 cloves garlic, thinly sliced
- 2 tbsp fresh lemon juice (from about 1 lemon)
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Fill a large saucepan with about 1 inch of water and set a steamer basket inside. Bring the water to a boil over medium-high heat.
- 2
Arrange the drained, halved artichoke hearts in a single layer in the steamer basket. Cover and steam for 8–10 minutes, until heated through and tender when pierced with a fork.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!